Pineapple and Coconut Cake with a Passionfruit Glaze
Pineapple and Coconut Cake with a Passionfruit Glaze
Ingredients
For the Cake
- 200 grams butter, softened
- 1 cup caster sugar
- 1 teaspoon vanilla bean paste
- 4 large eggs
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup desiccated coconut
- 1 can crushed pineapple, 425g, drained
For the Passionfruit Glaze
- 1 cup icing sugar
- 2 tablespoons passionfruit pulp
- 1 tablespoon hot water
Instructions
- 1
Preheat your oven to 180°C. Grease and line a 23cm springform pan with baking paper on the bottom and sides.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, combine the softened butter, caster sugar, and vanilla bean paste. Using an electric mixer, cream these ingredients together until the mixture is light and fluffy.
⏱️ 5 min
- 3
In a separate small bowl, lightly beat the large eggs. Gradually add the beaten eggs to the butter mixture, one at a time, ensuring to beat well after each addition until fully incorporated.
⏱️ 5 min
- 4
In another bowl, sift together the plain flour, baking powder, and bicarbonate of soda. Add the desiccated coconut to the dry ingredients and mix thoroughly.
⏱️ 3 min
- 5
Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined. Be careful not to overmix. Gently fold the drained crushed pineapple into the cake batter.
⏱️ 7 min
- 6
Pour the prepared cake batter into the lined 23cm springform pan, spreading it evenly.
⏱️ 1 min
- 7
Bake in the preheated oven at 180°C for 50-60 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
⏱️ 60 min•🌡️ 180
- 8
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
⏱️ 10 min
- 9
After 10 minutes, carefully transfer the cake from the pan to a wire rack to cool completely. This will take approximately 60 minutes.
⏱️ 60 min
- 10
While the cake is cooling, prepare the glaze. In a small bowl, combine the icing sugar, passionfruit pulp, and hot water. Whisk the ingredients together until a smooth glaze forms.
⏱️ 4 min
- 11
Once the cake has cooled completely, pour the passionfruit glaze over the top. Use the back of a spoon or a spatula to gently spread the glaze evenly over the top surface and allow it to drip down the sides of the cake. Let the glaze set slightly before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple and Coconut Cake with a Passionfruit Glaze
For the Cake
- 200 grams butter, softened
- 1 cup caster sugar
- 1 teaspoon vanilla bean paste
- 4 large eggs
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup desiccated coconut
- 1 can crushed pineapple, 425g, drained
For the Passionfruit Glaze
- 1 cup icing sugar
- 2 tablespoons passionfruit pulp
- 1 tablespoon hot water
Instructions
- 1
Preheat your oven to 180°C. Grease and line a 23cm springform pan with baking paper on the bottom and sides.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, combine the softened butter, caster sugar, and vanilla bean paste. Using an electric mixer, cream these ingredients together until the mixture is light and fluffy.
⏱️ 5 min - 3
In a separate small bowl, lightly beat the large eggs. Gradually add the beaten eggs to the butter mixture, one at a time, ensuring to beat well after each addition until fully incorporated.
⏱️ 5 min - 4
In another bowl, sift together the plain flour, baking powder, and bicarbonate of soda. Add the desiccated coconut to the dry ingredients and mix thoroughly.
⏱️ 3 min - 5
Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined. Be careful not to overmix. Gently fold the drained crushed pineapple into the cake batter.
⏱️ 7 min - 6
Pour the prepared cake batter into the lined 23cm springform pan, spreading it evenly.
⏱️ 1 min - 7
Bake in the preheated oven at 180°C for 50-60 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
⏱️ 60 min•🌡️ 180 - 8
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
⏱️ 10 min - 9
After 10 minutes, carefully transfer the cake from the pan to a wire rack to cool completely. This will take approximately 60 minutes.
⏱️ 60 min - 10
While the cake is cooling, prepare the glaze. In a small bowl, combine the icing sugar, passionfruit pulp, and hot water. Whisk the ingredients together until a smooth glaze forms.
⏱️ 4 min - 11
Once the cake has cooled completely, pour the passionfruit glaze over the top. Use the back of a spoon or a spatula to gently spread the glaze evenly over the top surface and allow it to drip down the sides of the cake. Let the glaze set slightly before slicing and serving.
⏱️ 5 min